Enzymatic production of bioactive peptides from scotta, an exhausted by-product of ricotta cheese processing
نویسندگان
چکیده
منابع مشابه
Optimization, Partial Purification, and Characterization of Bioactive Peptides of Lactobacillus paracasei Isolated from Traditional Egyptian Cheese
Background: Bacteriocins are small peptides which are ribosomally synthesized and have been shown to have wide range of antimicrobial activity. The aim of this study was to optimize the production of L. paracasei MG847589 bacteriocin. Furthermore, the potential antibacterial properties of the novel bacteriocins were characterized and evaluated against Staphylococcus aureus. Methods: The presen...
متن کاملImplementation of ricotta cheese production process in Tunisia
Despite the acknowledged contribution of Small and Medium Enterprises (SMEs) to the food industry, there is increasing evidence that Hazard Analysis Critical Control Point (HACCP) implementation is limited in this sector, with the burden of implementation perceived as potentially insurmountable. The purpose of this study was to modify the generic HACCP model for Tunisian ricotta cheese producti...
متن کاملBioactive peptides: Production and functionality
Milk proteins exert a wide range of nutritional, functional and biological activities. Many milk proteins possess specific biological properties that make these components potential ingredients of health-promoting foods. Increasing attention is being focused on physiologically active peptides derived from milk proteins. These peptides are inactive within the sequence of the parent protein molec...
متن کاملthe optimization of the production of anti-oxidative peptides from enzymatic hydrolysis of pumpkin seed protein
introduction: proteins are vital substances for health since they provide nitrogen, amino acids and the energy required for normal body performance. however, the applications of proteins are limited due to their certain properties, such as their low solubility. the enzymatic hydrolysis of proteins is an extensively used approach to produce bioactive peptides and promote the chemical, functional...
متن کاملA Multi-Omics Approach to Evaluate the Quality of Milk Whey Used in Ricotta Cheese Production
In the past, milk whey was only a by-product of cheese production, but currently, it has a high commercial value for use in the food industries. However, the regulation of whey management (i.e., storage and hygienic properties) has not been updated, and as a consequence, its microbiological quality is very challenging for food safety. The Next Generation Sequencing (NGS) technique was applied t...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: PLOS ONE
سال: 2019
ISSN: 1932-6203
DOI: 10.1371/journal.pone.0226834